Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
Butternut squash soup for people who think they don’t like butternut squash soups: salty and savory, rich with green onion and studded with chewy ham. Just right for the slow creeping-in of sweater weather.
This is one of those recipes that every home cook should keep in their back pocket. With cheap, common ingredients and a cook time of barely more than a half-hour, lentil soup has saved dinner in my house more times than I count.
This chickpea stew is new in my house, but I see it coming back frequently: it’s warm and comforting, thick with spinach and tomatoes in a fragrant broth. It’s a very satisfying vegetarian meal, and it couldn’t be easier to put together.
This is, essentially, a deconstructed cabbage roll: same great flavor, way easier prep, and done in an hour.
This is a rich, thick soup with a secret ingredient: coconut milk gives heft, but fades to the barest whisper of an aroma. Serve it in a mug for a simple midweek lunch, or use your finest china for an elegant Thanksgiving starter — it can do both!
This soup looks homely, but I look forward to it every year. It’s a lesson in the power of simple ingredients: in mere minutes the chicken and fish sauce make a broth that tastes like it simmered for hours, and the sorrel elevates the whole thing from “basic chicken soup” to “energizing spring tonic.”
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.
Today is New Year’s Eve, and therefore many American food blogs are putting up their most interesting spins on Hoppin’ John, a peas and rice dish from the South. I love Hoppin’ […]